CRUST:

Makes 2 (12") and 1 ("13 3/4") round pizzas. 1 1/2 c. warm water 1 pkg. yeast

Heat oven to 200 degrees. Put 1/2 cup warm water in large mixing bowl. Sprinkle 1 package yeast over warm water. Measure 3 cups flour on wax paper. Put remaining flour on another piece of wax paper. Stir yeast to blend and add 3 cups flour. Add 1/2 cup warm water and mix. Add 2 cups flour and mix. Add 1/2 cup warm water; mix. Turn out onto floured surface and knead until smooth, about 10 to 15 times. Remove and discard flakes of dough that won't work in. Place dough in large oiled bowl. Turn once to oil both sides. Cover with damp cloth. Turn off oven. Place dough in oven to rise for 1 hour and 15 minutes.

Remove dough from oven. Punch down and divide for oiled pans. Lay dough on pans one at a time and to shape of pans, allowing for it to go up edge of pan to rim of pan. If it keeps sliding back, let it set and work on the other ones. Go back later and the edge will form with ease.

Turn oven to 400 degrees.

TOPPING:

2 tbsp. butter, melted & mixed with 1 tsp. garlic powder
Spaghetti sauce
20 oz. grated Monterey Jack cheese
3/4 lb. cooked & crumbled sausage
And/or 3/4 lb. cooked & crumbled ground beef
Black olives to taste
Green olives to taste
Mushrooms to taste
Jalapeno peppers (opt.)
Canadian Bacon to taste
Pepperoni to taste

Brush crust with melted butter/garlic powder mixture over entire crust including edge. Spread spaghetti sauce lightly over crust in thin layer. Sprinkle on a layer of cheese. Sprinkle on sausage and/or hamburger over all. Bake, one at a time on top rack for 12 minutes. When you take one out of the oven, layer with other ingredients while the other is cooking. Sprinkle with cheese over all. Rebake for 12 minutes.

Added Information: These pizzas freeze well. You can freeze after the first baking cycle. Reheat for 10 minutes at 400 degrees, add remaining ingredients and rebake for 12 minutes at 400 degrees. If you freeze after all ingredients have been baked, reheat for 15 minutes at 400 degrees.